One of the newer concepts we have observed in the Washington dining scene are restaurants within a restaurant. We’ve seen Bryan Voltaggio do it with Aggio inside Range, his behemoth Chevy Chase restaurant (he even opened a standalone Aggio up in Baltimore). And to a lesser degree, there are also tasting menu experiences like Nonna’s Kitchen within Alphonse and Fishnook at Fishnet, separating diners from the bustling activity in the main dining room to a secluded part of the restaurant for a more intimate experience.

Unbeknownst to this writer, executive chef Nico Amroune, who has been helming the kitchen at McGinty’s Public House since 2011, has previously worked with famed D.C. chef Roberto Donna at the original Galileo, as well as at Tosca, Teatro Goldoni, and M Café. And while he’s been cooking classic Irish dishes the past few years, the newly-opened Room at McGinty’s has given Chef Amroune an opportunity to let his talents really shine.

Take for example the ahi tuna tartar. Prepared with avocado, spicy radish, poppy seeds, and a ginger marinade, this isn’t exactly pub fare. What it is, however, is a deliciously fresh, gorgeous preparation of raw fish in the upstairs of an Irish bar. (Don’t worry – the large, separate dining room isolates a lot of the noise from the Public House patrons).

The burrata of buffalo mozzarella salad, adorned with roasted beets, quinoa fritters, arugula, and a blueberry vincotto immediately wowed Rachel, who remarked on the freshness of the locally-sourced ingredients.

As for our entrees, the spring lamb Provençal was simply outstanding. Perfectly cooked at medium-rare, the herb-crusted lamb was complemented with an olive-oil potato puree, a wonderful ratatouille, and then capped off with a savory mint lamb jus. I had to do a double-take while eating this in the upstairs of an Irish pub – I can see why this dish deserves its very own dining room!

Not to be outdone was Rachel’s roast Icelandic cod. Prepared with English pea creama, heirloom cauliflower, zaatar, and pea tendrils, this dish was superbly executed.

For dessert, we decided to be adventurous and try both the salted caramel panna cotta and the strawberry rhubarb crisp.

Both proved to be excellent endings to what was an incredible meal. While The Room at McGinty’s has been only open a month, Chef Amroune is doing some amazing things in the kitchen. This is downtown cooking that just happens to take place in the upstairs of a pub in the ‘burbs.

Rachel and I have dined at Al Dente several times and had some great meals there, but Roberto’s 8, Chef Roberto Donna’s multicourse tasting menu, is one of the best dinners we have ever had in the District. Rachel upped her birthday game by surprising me with dinner there last week, and the bar has been raised so high that it’s going to be difficult to top it once her birthday rolls around.

I’m not kidding when I say that this meal was right up there with Komi and Marcel’s, but because Al Dente isn’t in a hotspot like 14th Street or Adams Morgan and instead in the primarily residential Wesley Heights, it (unfairly) gets lost in the shuffle. That’s a shame because it boasts one of the District’s most famous chefs in Donna, who if you recall was named Chef of the Year in 2012 by Esquire Magazine.

With a front-row view of the kitchen, Roberto’s 8 was recently doubled to accommodate eight diners, and is held on Tuesdays, Wednesdays, and Thursdays with a 7pm seating. And while you would think such an event would command an even higher price point, it’s actually very reasonable compared to other tasting menus in the region. With a dinner that will feature at least 12 courses, the cost is $85 per person (alongside an optional $45 wine pairing). That, at least in my opinion, is a tremendous value.

Our first taste of Roberto’s 8 was a gelatinized rendition of Aperol, an Italian aperitif, topped with orange and crystal basil.

Next was a pizzetta, presented in its own miniature box, and topped with Taleggio cheese, sweet onions, and a creamy quail egg.

The presentation for the poached asparagus with extra virgin olive oil, a thin slice of prosciutto, and wrapped in translucent Piadina was simply stunning. Oh, and it was a great dish too.

Just as delicious was the smoked octopus salad with fingerling potatoes, celery, and green sauce. Our waitress lifted the lid from the plate releasing a cloud of smoke which added a bit of a fun and flavor to the wonderfully-cooked octopus.

The next course might have had the best presentation of the evening: a deep-friend head-on shrimp with saffron mayonnaise. The batter was light and crispy as we picked up the mammoth shrimp with our hands (which Chef suggested) and dipped it into the creamy mayo.

What came next was unanimously our favorite course of the night: cream of corn with ramps, pesto, and a deep-fried soft shell crab. The soup was incredibly rich and creamy and complemented the crunchy soft shell, making for an outstanding dish.

While the soup was hard to top, the scrambled eggs topped with black truffle and burrata was another remarkable dish, and that doesn’t even include the gorgeous presentation.

We then entered the pasta portion of the meal by kicking things off with some of the softest, light-as-a-feather gnocchi we have ever come across. Donna works wonders here as the potato dumplings were accompanied with flavorful Pioppini mushrooms, spring onions, and parmesan.

Next was squid ink pappardelle with clams. The al dente pasta paired up nicely with the buttery clams.

The risotto was personally my favorite of the three pasta dishes we tried that evening. Prepared with peas, pancetta, and onions, it was presented in a tin can. It was a little too rich for Rachel’s liking, so I had the pleasure of finishing both hers and mine.

We then segued into the secondi part of the menu with lamb shoulder, fava beans, artichokes, rosemary, and egg prepared in a lemon sauce. The lamb was so luscious that you could cut it with a fork.

The roasted squab was just as succulent and featured duck liver, sautéed spinach, and Brussels sprouts, making for a palatable, hearty dish.

The cheese plate was artfully arranged with Pecorino di Fossa, Mostarda di Cremona, hazelnut, beets and a drizzling of Saba.

The passion fruit granita was a terrific palate cleanser. Very sweet and robust.

The panna cotta with caramel crisp and cookie crumble was a whimsical take on this Italian staple and was, just like previous dishes, beautifully presented.

The second of four (!) desserts was a cream puff situated in saffron cream and topped with espresso foam.

Next was a ball of chocolate, croccante (almond brittle), and cherries, held up by a fork which was supported by a port glass filled with sugar, and then topped with a birthday candle. Once again, Donna’s creative staging was just as good as the actual dessert.

The warm glass of bicerin was akin to hot chocolate, but richer and creamier. In other words, amazing.

Our final dessert was the traditional Bugie di Carnevale, a fried pastry sprinkled with powered sugar.

In summary, our entire meal had 19, yes, 19 courses! And honestly, we cannot recall one bad dish. Between the preparations and arrangements, there was very little wrong and so much right with this exceptionally memorable dinner.

Coupled with the fact that it’s only $85 per person for nearly 20 courses, you are simply not going to find a better value in this city for such an extravagant tasting menu. Plus you’re sitting mere feet away from Roberto Donna himself! Watching him arrange each dish adds another layer to the experience while also providing some great interaction.

We cannot recommend Roberto’s 8 enough. Between the excellent food, warm service, and reasonable pricing, it’s one of the best tasting menus in town.

Let’s face the facts: it’s slim pickings when it comes to casual dining venues near the Kennedy Center and the adjacent Watergate complex. That is until Campono, Bob Kinkead’s fast-casual pizzeria and sandwich shop, recently opened less than two months ago.

Situated next to the James Beard award-winning chef’s full-service restaurant, Ancora (which is now closed for renovations and aims to reopen in September), Campono’s main attraction is its outstanding wood-fired pizzas. We were recently invited to sample Kinkead’s casual Italian eatery and left very impressed. Campono is serving up some seriously good pizza, and we’re here to get the good word out.

The restaurant is setup like an upscale cafeteria, where diners place their orders and pay at the counter while they wait for their made-to-order food to be served at their table. Salads are served in plastic bowls, beverages in Styrofoam cups, an abundance of plastic utensils… you get the idea. But don’t let the disposable flatware dissuade you from the cooking because Campono is not your typical downtown DC deli.

We started the evening off with their beet and goat cheese salad. Topped with fresh crumbles of goat cheese, the salad was very good, though Campono might want to implement better containers for those that opt to dine-in versus carryout.

The stars of the show, however, were the pizzas. Employing natural yeast biga (starter) and ’00” flour dough, the hand-rolled pies are cooked in a wood-fired oven at 800 degrees. The menu is divided between Rosso (tomato sauce) and Bianca (white pizza), so we tried one of each.

The first pizza we sampled was the L’Aquila. Prepared with housemade Italian sausage, broccoli rabe, mozzarella, and olives, the crust was crisp on the outside and soft in the middle without being overly chewy while the toppings were incredibly fresh and robust. And while it was more expensive than other options (pizzas range from $9 to $15), this is plenty of pizza for two people.

The same could be said for the Primavera. Topped with asparagus, favas, broccoli, leak cream, parsley, scallions, and a mozzarella blend, this is not your classic white pizza. But that’s a good thing as this was a terrific, unique combination of ingredients. Rachel enjoyed this one more while I preferred the former.

Make sure to leave some room for dessert as Campono makes all of its gelato daily in-house. The two scoops of mocha almond and strawberry sorbet made for an excellent duo of flavors and a sweet ending to a great dinner.

While there’s plenty of good pizza to be had in the District, Campono officially has the Foggy Bottom area on lockdown.

When Casa Nonna shuttered in the spring of 2012, the District not only lost a great, reasonably priced Italian eatery located in the heart of Dupont Circle, but it also displaced Chef Amy Brandwein. Brandwein, who was a disciple of famed Italian chef Roberto Donna, has reunited with her mentor with the opening of Alba Osteria in Mount Vernon Square. Rachel and I, who are big fans of Donna’s work at Al Dente, went out to dinner at Alba Osteria last weekend with a few friends.

Unlike Al Dente, Alba Osteria’s menu focuses on the Piedmont region of Italy, with a heavy emphasis on rich cheeses, filling pastas, and a wide selection of antipasti. In fact, there are more than a dozen small plates to choose from on top of a handful of soups and salads. Alba Osteria also features six or so freshly made pastas that can be ordered as a small dish or entrée-size as well as a trio of entrees such as beef tenderloin and rabbit. Furthermore, there’s over a dozen wood-fired Neapolitan-style pizzas to pick from on the reverse side of the menu. And to top things off (literally), you can add duck liver to any dish for twelve dollars.

With six people in our party, we decided to try a variety of Piatti Caldi as well as a handful of pastas. Oh, and a couple bottles of wine for good measure.

We started the evening off with Birille di Carne, tiny meatballs with a hint of mint, served in a cast-iron skillet and accompanied with a Piedmontese red sauce. It wasn’t your typical marinara sauce as it was also prepared with red peppers and vinegar, which I rather enjoyed as it was a subtle departure from classic Italian fare.

Next was the Ratatuia Piemontese, a Piedmont take on ratatouille. Prepared with cauliflower, cardoons, squash, garlic, onion, and an anchovy sauce, both Rachel and I remarked how much we liked the blend of flavors on the kitchen’s rendition of this French classic.

The Barbabietole was a beautifully arranged beet salad with arugula, pistachio, Pecorino cheese, and balsamic vinaigrette.

The Batsoa, or fried pig’s feet, were topped with pickled vegetables, accompanied with Mostrada, and situated under a bed of salsa verde. It was an interesting flavor combination to say the least.

We also split the Cavolfiore alla Cavour, which was prepared with grilled cauliflower, Parmesan, anchovy, and egg.

The table’s favorite small plate of the evening goes to the Fegatini e Porcini – sautéed chicken livers blended in a Marsala wine sauce and Porcini mushrooms, all under a bed of rich and creamy polenta.

After we finished our antipasti, we then moved onto the pasta course by sharing a handful of dishes amongst the table. The first was the agnolotti al brasato, and it was outstanding. Stuffed with braised beef and lightly adorned with beef jus, shaved bone marrow, and Parmigiano Reggiano, the agnolotti was cooked al dente and was a very hearty, rewarding selection.

My younger brother ordered the seafood special, which consisted of mussels, shrimp, and squid in a white wine and garlic red sauce, but it was the squid ink spaghetti that really stood out.

The Cannelloni alla Barbaroux was one of the richest items we ordered that evening. Stuffed with veal, beef, Bescamella, and Parmigiano Reggiano, this is one dish you might want to share given how heavy it was.

The tajarin with veal ragu was also excellent, but what’s really remarkable is that the kitchen uses 42 egg yolks per kilo to produce this ribbon pasta!

The Gnocchi Verdi was my personal favorite. The small, pillowy dumplings were stuffed with spinach and potato and dressed with a succulent sausage ragu.

For dessert, we had the Frittelle di Mele and Polenta Bianca. The former was a fried, sliced apple dipped in rum batter, drizzled with caramel, and served with a scoop of vanilla gelato sprinkled with sage.

As good as the Frittelle di Mele was, the Polenta Bianca was even better. Served in a style similar to that of crème brulee, the snow white polenta was topped with a thin layer of crunchy caramel and accompanied with one of the best scoops of chocolate gelato you’ll find in the District. Easily one of the best dishes of the night.

Alba Osteria is a terrific addition to the Mount Vernon Square neighborhood and offers a taste of Italy that’s substantially different than what you’ll find at other osterias in the area. On top of that, the prices are very reasonable and makes for a fun night with a group so everyone can sample the extensive list of dishes on the menu. Just be sure you finish your meal off with the Polenta Bianca.

Let me preface by saying that I fell in love with the Red Hen the moment I walked into the Bloomingdale restaurant. I don’t know if it was the raised ceilings, the bustling yet homey atmosphere, or the exposed kitchen towards the back, but the place felt real and not manufactured. Rachel and I had been meaning to check out Michael Friedman and Sebastian Zutant’s new venue since it opened to rave reviews back in April, so I thought it would be an excellent dining destination to celebrate Rachel’s birthday.

First of all, Red Hen takes reservations! Considering how many new restaurants in the District have opened over the past year that only offer walk-ins, it was incredibly refreshing to know there would be a table reserved for us when we arrived. What a novel concept!

And then there’s the menu. Oh look, an actual list of appetizers and entrees! Judging by my sentiment you can probably tell that I am completely tired of small plates (with Rose’s Luxury being the rare exception), so I was thrilled when glancing over Red Hen’s menu that not only do they offer a traditional carte du jour, but the prices are rather reasonable, too. Like, really reasonable. But more on that later.

After a drink at the bar (which featured some amazing Heroes of the Torah glassware), we were seated towards the front of the house with a terrific view of the neighborhood from our table. We started the evening off with an appetizer of grilled octopus. Topped with frisee and crispy capers while under a bed of Romesco sauce and shelling beans, the octopus was perfectly grilled and had some nice char to it. Both Rachel and I remarked how wonderful it tasted as it was a sign of things to come.

Given how cold it was outside, we opted to split a bowl of their autumn squash soup. Prepared with pumpkin seeds, toasted squash oil, and a dollop of sage cream, the soup was simply phenomenal. Rich and flavorful, the soup warmed us right up as the bowl was scraped clean in a matter of minutes.

Red Hen offers a handful of pastas as well as large plates, but each category represents an entrée-sized portion, so we decided to order one of each as our main course. We ordered the Creste de Gallo, which was prepared with braised duck, wild mushrooms, sweet potato, and basil. The homemade pasta blended seamlessly with the hearty, tender pieces of duck. We really loved this dish, and considering it only cost $17 and was a slightly larger portion of pasta than what you’d find at, say, Casa Luca (where most pastas run for over $20), this was an exceptional value.

As for the large plates, while we initially decided upon the grilled short ribs, we thought it might have been too heavy after ordering the pasta with braised duck, so instead went for the wood-grilled chicken ‘Fra Diavolo’. It turned out to be a great choice. The incredibly moist chicken rivals Palena’s excellent bird, though the Red Hen’s recipe offers more of a kick with its spicy seasoning. Placed atop a bed of Swiss chard, roasted potatoes, and currants, this was one terrific piece of poultry. Juicy and tender, we loved each bite.

We also ordered a side of their crispy Brussels sprouts. Blended with a dill and anchovy aioli, we absolutely adored this side dish. The Brussels sprouts had just the right amount of crispness while the mild sauce really complemented the vegetable.

Closing out the evening, we split a dessert of pumpkin cake with hazelnut sauce and brown sugar gelato. Accompanied with a birthday candle, it was delicious but may have been the weakest course of the night. We were expecting a warm cake but it was actually served room temperature, but the sauce made it delicious while the homemade gelato made for a great ending to a spectacular meal.

And while the service was a little slow at times, I was more than happy with our experience at the Red Hen. Rachel and I kept remarking how great it was to not only see a restaurant offer outstanding food without resorting to a small plates menu, but also offer reasonable prices too. It’s something this city lacks, and I am extremely jealous of those who live in Bloomingdale as they have a neighborhood spot to call their own without having to trek to other parts of the District. We can’t wait to go back.

While I have only been to Fiola, chef Fabio Trabocchi’s Italian gem of a restaurant, just once, I was elated to find out that he would be opening a more casual, affordable venue within the same square mile of downtown Washington. His trademark lobster ravioli remains one of my favorite dishes, but given the high price tag, I was hoping his sister establishment would be a little more reasonable for those just looking for a nice Italian dinner.

When we arrived for our 8:30pm reservation, the bar was nearly two rows deep. Whether it was the Friday happy hour crowd or people simply waiting for a table, Casa Luca was incredibly busy. We weren’t even seated until almost half an hour later – not the best way to start the evening, but we had a glass of wine while we waited for our table to be ready.

We started the meal off by ordering the Luca Antipasto Misto, a platter of prosciutto, pecorino fieno (sheep’s milk cheese), and a couple of small bites. The heirloom beets, which featured stracciatella and walnut pesto, as well as the lentil salad were well-received by our party of five.

And while we enjoyed the thin-grilled crescia, having to pay $8 for a small amount of bread for the table was slightly off-putting.

As for the pasta course, we decided to share three dishes amongst the five of us. All housemade, the bucatini was prepared with guanciale, tomatoes, and pecorino.

Meanwhile, the pappardelle was blended with Borlotti beans, rosemary, duck livers, and Parmigiano Reggiano – an interesting, if not slightly intimidating combination for those of us not a fan of all things liver, but thankfully it didn’t overwhelm the dish and made for an enjoyable pasta.

My favorite pasta, however, was the smoked potato gnocchi. Engulfed in a hearty duck ragu with a smattering of Cremini mushrooms, the soft, pillowy gnocchi perfectly complemented the outstanding sauce.

We also decided to split the Grigliata Mista di Pesce amongst the table, which was a heaping family-style platter of grilled seafood. It included bronzino, calamari, prawns, clams, and scallops and made for a great sharing dish between our group. The fish was impeccably cooked while the grilled calamari was excellent.

While the service was fine, my one qualm with Casa Luca was the prices. Given how expensive Fiola is, I had assumed that Casa Luca would be more affordable, but when looking at the menu, the majority of the pastas still cost over $20. And not only that, but the portions weren’t even that generous. In short, it turned out to be a more expensive meal than anticipated which was slightly disappointing.

On the flipside, Casa Luca also offers 20 bottles of wine for $28, a very reasonable price that helps offset the cost of the otherwise expensive food menu. It was a very good restaurant, but if Casa Luca were to either slightly lower its prices or increase the portion of its dishes, I probably would have left dinner a little more satisfied.

It’s been well documented how the restaurant scene on 14th Street has blown up over the last year or so. The Washington City Paper reported that no less than eight restaurants have opened up on the 14th Street corridor within the last month! Rachel and I learned first-hand how the demand for tables is sky-high no matter what day of the week it is.

For example, we ventured down to Logan Circle on a Tuesday evening to check out Ghibellina, the new Italian gastropub by the owners of Eastern Market’s outstanding Acqua Al 2. We were quickly taken aback as we found out the wait for a table of two would be one hour. And this was on a Tuesday!

I’m sure the same could be said for the bustling Le Diplomate, whose patios were filled to the brim with diners across the street eating al fresco in the warm, summer weather. Pearl Dive Oyster Palace was adjacent to Ghibellina, so we grabbed some barstools at their outdoor bar and had a few drinks while we waited for our table. Exactly sixty minutes later, the restaurant had called informing us our table was ready.

Unlike Acqua Al 2, Ghibellina’s menu is focused around small plates, featuring everything from salads to meats & cheeses to pizzas and pastas. Rachel and I started out the evening with their Salame Toscano, which featured salami sourced from California’s Fra ‘Mani. Topped with picked vegetables, this was a nice way to kick off our Tuscan meal.

Our next course was a cheese plate – Quadrello Di Bufala. This creamy buffalo milk cheese was accompanied with raisin walnut bread and fig jam. All three items really complemented one another as we spread the soft cheese across the bread and lightly topped it with the fig jam.

Next was the Insalata Ghibellina, the restaurant’s signature salad. Featuring arugula, avocado, confit, tomatoes, Emmenthaler Swiss cheese, pine nuts, and pesto, this made for a light and refreshing dish given the summery weather. The ingredients really worked well together and we loved the subtle touch of pesto in the salad.

We moved onto the main courses with the carne portion of the menu. If there’s one item to order it’s definitely the Stracotto. The dish features a very generous portion of succulent pot roast prepared with white wine and tomato. This was my favorite dish of the evening as the beef was incredibly tender and flavorful, plus this was a perfect amount to split between two people.

For the pasta course, we ordered the Tortelli Di Patate Al Ragu, which was basically potato-filled ravioli. Topped with a wonderful beef ragu and sprinkled with Parmesan, we had no problem finishing it off. Granted it was a little heavy, especially since we already had the Stracotto, but it was a still a great pasta selection.

Our final dish of the evening was their Napoli pizza. Prepared with tomatoes, anchovies, olives, oregano, garlic, and mozzarella, this pizza had some bite. It might have been just a tad too spicy for Rachel, but we both remarked how chewy the crust was while being soft and gooey in the middle. And yes, the pizza was uncut, which is how it should be since Ghibellina serves Neapolitan-style pies.

Overall, we had a lovely time at Ghibellina. We enjoyed everything we ordered, the plates came out in a timely fashion, and we never felt rushed despite how packed it was. If you’re looking for a casual Italian eatery with plenty of options to choose from, we cannot recommend Ghibellina enough.

Rachel and I have wanted to try Acqua Al 2 in Eastern Market for quite some time, so a few weeks ago we finally checked out the D.C. outpost of the legendary Florence eatery.

Our friends Kelley and Ari fell in love with the original Acqua Al 2 when they were in Italy, and once they found out the restaurant would be opening in Washington they instantly became frequent diners of the establishment. Because of that, we left the ordering in their hands.

We kicked the evening off with the kitchen’s homemade burrata. Served over heirloom tomatoes and a bed of arugula, the double-cream mozzarella was spectacular. Rich and creamy, this is a must-order dish. The only other burrata that was just as good as Acqua’s was the one found at Obelisk – so yeah, that’s high praise.

We also shared a Greek salad, which featured escarole, tomatoes, black olives, cucumber, scallions, feta, salt, pepper and olive oil.

Next was the Parmigiana al Forno, which was baked eggplant with tomato sauce and Parmigiano. I really enjoyed this appetizer, but then again, I’m a big fan of all the listed ingredients. The abundant eggplant blended with the gooey cheese and homemade tomato sauce was a hit amongst the table.

Following the trio of appetizers, we then moved onto the highly-recommended pasta tasting. Priced at $15 per person, the tasting includes five vegetarian pastas selected by the chef.

Our first tasting was Orecchiette ai Broccoli, ear-shaped pasta served in a light broccoli sauce. Rachel liked this pasta the most out of the five we sampled.

Next was Riso Sugo Verde, Arborio rice prepared with parsley, basil and rosemary. Both Rachel and I really enjoyed this dish, particularly the parsley sauce.

Our third plate was Topini al Zucca, gnocchi with pumpkin sauce. The gnocchi were light and fluffy while the pumpkin sauce was pleasantly not too heavy.

The classic penne and vodka sauce, or Maccheroni alla Vodka, was our fourth dish. And despite its simplicity, it was excellent.

The best was saved for last with the Fusilli Lunghi alla Fiaccheraia. The spicy tomato sauce gave the dish some kick, while the thick and long housemade fusilli was a delight in its own right. This was my personal favorite.

It was a brilliant idea to do the pasta tasting amongst the four of us not only because Kelley is a vegetarian, but also that we were able to try so many pasta dishes without feeling overly full.

And that brings us to the secondi piatti: Ari ordered two of their hand-carved filets to share between the three of us – one topped with a balsamic reduction and the other with their famous blueberry sauce.

Both toppings have their merits, but I have to admit, I was big fan of the blueberry sauce. It definitely sounds like an odd pairing on paper. I mean, steak and blueberries? But after the first bite, the blueberry flavor is subtle yet effective, and not as sweet as first perceived. It just somehow manages to work.

Once we finished our steaks, we ordered the Assaggio di Dolci, a sampling of four desserts. Included on the plate were panna cotta, flourless chocolate cake, tiramisu, and ricotta cheesecake. The tiramisu was my personal favorite followed by the panna cotta. Again, this was a great way to try a variety of their desserts given our party of four.

We had a lovely time at Acqua Al 2 and were very impressed not only by the food but also the first-rate service. Being a former waiter, I notice the little things like clearing plates and refilling waters, and the staff at Acqua was very consistent about things like this. Rachel and I would return here in a heartbeat, especially since it’s so easy to park around Eastern Market. All I can tell you is that the pasta tasting will be ordered on each and every visit.

First of all, it’s great to be back. We have been on hiatus since welcoming our first child into the world, but we also have plenty of content to share with our readers that we obviously have not had time to get to. Until now.

So let’s flash back to last month’s Restaurant Week. Rachel, I, and a couple of our friends were looking for a restaurant participating for lunch. We were in search of a place that we had not tried before, offered a good value compared to ordering a la carte, and that was kid-friendly for our friend’s 17 month old.

Rachel and I had been meaning to check out La Forchetta (which has recently been renamed to Al Dente) since news broke out that Roberto Donna would be helming the kitchen. It’s amazing that our visit to the short-lived Galileo III was not even over a year ago, yet just ten months later, Chef Donna has already found a new residence.

As for Al Dente’s lunch menu, it might have been one of the very best deals for Restaurant Week given the $20 price tag for three courses. For the first course, diners had a choice between paninis, soup, salad, pizza, as well as appetizers of the day. Considering that some of the pizzas top out at $13.95, it’s an incredible value. And if you think that’s impressive, Rachel’s grilled sea scallops, one of the special appetizers, was $16.95.

Value aside, the trio of scallops was excellently cooked. As for my first course, I ordered the burrata with slow-roasted vine ripe tomato. Soft, creamy, and swimming in a pool of olive oil, the burrata was a terrific starter.

For our main course, diners had a choice between a selection of house made pastas, main dishes, and entrees of the day. Rachel ordered the basil pesto gnocchi, which was blended with fava and string beans. The potato dumplings were soft, delicate, and practically melted in your mouth. The pesto sauce was just as good as it was rich with flavor and really complemented the pasta.

I went with one of the day’s specials – sautéed rockfish with pizzaiola sauce. I’m not one to typically order fish as my entrée, but Chef Donna hit this one out of the park. Not only was the fish perfectly cooked, but the pizzaiola sauce was simply fantastic. I seriously wanted a jar of this stuff to take home with me. Oh, and on top of that, this dish would have cost $26.95 a la carte. Yeah, I couldn’t believe it either.

For dessert, we had a choice between tiramisu and biscotti, so Rachel went with the former while I ordered the latter. Even Al Dente’s dessert presentations were top notch as my biscotti was accompanied with a glass of moscato while Rachel’s tiramisu was artfully arranged.

It’s not often that Rachel and I are blown away not only by the food but also the value of a Restaurant Week participant, but Al Dente wildly exceeded our expectations. Not only do you get to take pleasure in Roberta Donna’s masterful cooking, but the prices, regardless if it’s Restaurant Week or not, are very reasonable. Oh, and ample parking is always a nice plus. Welcome back, Chef Donna.

Rachel and I, as well as our friends Mike and Randi, scheduled a “dinner and a movie night” last weekend. We were planning to see The Artist at E Street Cinema later that evening, so Mike suggested we get dinner beforehand at Potenza. We haven’t been to Potenza in years, and given their reasonable prices and the proximity to the theater, it was an ideal choice.

After receiving a basket of fresh bread along with a plate of oil and vinegar, we put our orders in with the waiter. Rachel decided to get the Mezzelune con Pollo Affumicato while I went with the Funghi pizza.

When the pizza arrived, I happily surprised by the size of the pie. Cooked in their 6000 pound ceramic pizza oven, this was a generous portion, and for the price of $15, it’s enough to split between two people. As for the actual quality of the pizza, I thought it was rather good.

Topped with Portobello, domestic and oyster mushrooms, tomato sauce, fontina, and parmesan, the two of us really enjoyed this pizza. With a charred, chewy crust and just the right amount of sauce, I nearly finished the entire pie. (And yes, while I could have, I would have been most likely passing out during the movie).

Rachel really enjoyed her mezzaluna dish of smoked chicken-filled ravioli, tomato parmesan sauce, house-made mozzarella, and crispy celery leaves. While there were only a few pieces on the dish, they were incredibly filling and she could barely finish what was there. The smoked chicken flavor was very pronounced yet delicious, and she didn’t think the sauce was too heavy. The mozzarella was beautifully drizzled on top and really went well with the chicken and sauce.

Considering that I nearly forgot about Potenza amidst all of these new restaurants opening up around town, I’m glad we came back. We both really liked our entrees and felt that the price was right considering the portions as well as the quality. And while it was a little bit of a walk to the theater, it was probably for the best considering how much pizza I consumed that night.

About

Just a couple of foodies who, after being together in the Washington area for nearly a decade, are still in awe of all the new culinary adventures that are ahead of them. Join us as we discover new restaurants, revisit old favorites, and dig up the latest food-related news in the DMV. Oh, and please try not to salivate on your keyboard.